Sous Chef Resume Samples

Working alongside Head Chef, the Sous Chef manage and operate the day-to-day kitchen operations. The Sous Chef follows the given specifications and guidelines to ensure a high standard of food quality and customer satisfaction. A professional Sous Chef Resume highlights the following duties – helping in preparation and designing of food menu, ensuring that the operations at the kitchen take place on time, assisting Chef in planning food preparation, solving issues at kitchen, managing and training kitchen staff, keeping kitchen stock fully equipped, improving waste reduction, and coordinating with the management team for kitchen efficiency and supply orders.

Sous Chef Skills and qualifications should not fall short of these – culinary training, extensive knowledge of food and beverage, restaurant management knowledge, solid understanding of various cooking equipment and methods, excellent staff and stock management skills and familiarity with health and safety regulations. Sous Chefs start their career as a cook and slowly move to this position, hence a good amount of work experience is more valued than an academic requirement.

 

Sous Chef I Resume

Objective : One year of experience as a Sous Chef. Seeking to work in the culinary industry that will provide me with an opportunity to apply my culinary and kitchen maintenance skills in an environment conducive to growth.

Skills : Hospitality, Culinary Arts, Food Safety & Handling, Basic Sushi Making, POS System, Mathematical Equations, Advanced Knife, Weight Measurements & Calculations

Description :

  • Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, and fryers.
  • Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
  • Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
  • Portion food products prior to cooking according to standard portion sizes and recipe specifications.
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
  • Supervise or coordinate activities of cooks or workers engaged in food preparation.
  • Google spreadsheet; Microsoft excel knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effectiveness.
  • Monitor/assess the performance of yourself, other individuals, or organizations to make improvements or take corrective action.
  • Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions.
Years of Experience
Experience
0-2 Years
Experience Level
Level
Entry Level
Education
Education
Diploma


Pastry Sous Chef Resume

Objective : 4+ years of experience as a Sous Chef. Seeking to attain a position that utilizes my present and past experience while challenging me to continue learning and advancing my skills.

Skills : Microsoft Office, Microsoft Excel, Microsoft Powerpoint, Sales, Customer Service, Typing 50 Words Per Minute, and Oral Communication/Written Communication.

Description :

  • Responsibilities - adhering to food & beverage associates philosophy, culture, and commitment to quality food and exemplary service.
  • Ensuring all products and purchases met f&b associates sustainability guidelines.
  • Possessing knowledge of and enforced the YMCA Dingmans ferry/f&b associates contractual agreement of my staying physically on site for two months and two weeks.
  • Oversee that all the executive chef menu's programs, concepts, challenges, and tasks were carried out in a time effective manner three times a day, seven days out of the week based on a bi-weekly rotating schedule to over 250+ kids, 100+ staff and 50+ international tourists from China.
  • Ensuring that high-quality food items were creatively well prepared and presented in a cost-effective manner.
  • Preparing a well-balanced menu that met the different cultural and dietary needs such as gluten-free, lactose-free, religious and vegetarian.
  • Meeting and exceeding the expectations of the customer and client perceived value.
  • Ensuring that all products and ingredients that were used were purchased following f&b associates purchasing standards and sustainability commitments.
  • Making sure all kitchen waste was disposed of properly in the most sustainable manner as supported by the client.
  • Execution of menu changes for all entrees, based on cost-effective ordering.
Years of Experience
Experience
2-5 Years
Experience Level
Level
Junior
Education
Education
Diploma


Pastry Sous Chef I Resume

Objective : Sous Chef with 3 years of professional experience in high-volume restaurants and a passion for creativity and detail.

Skills : Recipe Development, Whole Animal Butchery, Fish Fabrication, Menu Development, Food Costing, Ordering, Inventory, Scheduling, Payroll, Hiring, and Disciplining.

Description :

  • Actively involved in all technical aspects of the kitchen including cost control, sanitation, menu development, training, and catering.
  • Developed menus, pricing, and special food offerings to increase revenue and customer satisfaction.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Reduced food cost through the strategic use of seasonal/available ingredients, by setting standards for portion size, and minimizing waste.
  • Properly labeled and stored all raw ingredients (produce, meat, fish, poultry, dairy & dry goods) in the appropriate storage room, walk-in, freezer, or cooler.
  • Maintained smooth and timely operations in preparation and delivery of meals.
  • Led shifts while personally preparing food items and executing special requests.
  • Instructed new staff on expectations regarding proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.
  • Creation and execution of specialty menus for communal dinners, wine tastings and pairings, cooking classes and banquet events.
  • Inventory, ordering, and food cost analysis, consistently ran food cost under 34%.
Years of Experience
Experience
2-5 Years
Experience Level
Level
Junior
Education
Education
Diploma

Sous Chef II Resume

Summary : 8+ years of experience as a Sous Chef. Accomplished and energetic Kitchen Manager with a solid history of achievement in Food Service. Motivated leader with strong organizational and prioritization abilities.

Skills : Quality Control, Analysis, Instructing, Time Management, Judgment, and Decision Making, Food Production, Administration, and Management Customer, and Personal Service, Troubleshooting.

Description :

  • Ensuring freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Consulting with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
  • Estimating expected food consumption, requisition or purchase supplies, or procure food from storage.
  • Investigating and resolving complaints regarding food quality, service, or accommodations.
  • Coordinating assignments of cooking personnel to ensure economical use of food and timely preparation.
  • Scheduling and receiving food and beverage deliveries, checking delivery contents to verify product quality and quantity.
  • Inspecting and cleaning food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
  • Creation and implementation of ordering - receiving & inventory platform.
  • Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
  • Collaborating closely with the food and beverage director to conduct staff meetings and resolve service, product, and personnel issues.
Years of Experience
Experience
7-10 Years
Experience Level
Level
Executive
Education
Education
GED

Catering Sous Chef Resume

Headline : 6+ years of experience as a Sous Chef. Seeking to obtain gainful culinary employment. Providing me the opportunity to apply my expertise, resourceful knowledge, and skilled food preparation abilities. I understand food service is demanding and needs extreme attention to detail, punctuality, and determination to succeed.

Skills : Inventory Management, Knife, Labor Management, Nutrition, Food Safety, and Sanitation, Cost Control.

Description :

  • Weekly duties including inventory, ordering, quality control, waste management, along with supervising lead restaurant cook and prep cook in daily line service.
  • Creation of daily specials made to order, very capable of excellent quality, beautiful presentation, and consistency.
  • Rotate as am/pm cook for 160+ residents able to assure quality control and minimize waste.
  • Ability to keep down cost, by minimizing waste under a very tight budget.
  • Demonstrating cooking techniques and the correct use of equipment to staff.
  • Ensuring all administrative processes are followed and recorded as required.
  • Constantly evaluating meals and food products to ensure that the highest quality standards are maintained.
Years of Experience
Experience
5-7 Years
Experience Level
Level
Executive
Education
Education
Associate

Pastry Sous Chef Resume

Objective : 4 years of experience as a Sous Chef. Seeking to obtain a position where my educational background and experience can lead to a great opportunity.

Skills : Microsoft Word, Microsoft Excel, Typing 50 Words Per Minute, Oral Communication/Written Communication, Customer Service, Culinary: Roasting, Braising, Sauteing, Grilling, and Fish Fabrication.

Description :

  • Responsible for managing kitchen staff to ensure food is prepared properly.
  • Ensured that all kitchen workers are performing at the level required by a professional kitchen.
  • Training new employees and creating the schedule to ensure adequate manning for the kitchen.
  • Serve as the expeditor for the kitchen arranging tickets and ordering food preparation so that customers receive food in the order it should be sent out.
  • Ensured that food that leaves the kitchen is of the highest quality and will make diners happy.
  • Present the menu in accordance with standards, ordering for all shifts and maintaining accurate inventory.
  • Setting prep list for the next days opening shift and maintaining a clean and organized kitchen.
  • Develop menus with executive chef for events and club between 25 and 300 guests.
Years of Experience
Experience
2-5 Years
Experience Level
Level
Executive
Education
Education
Electrician

Executive Sous Chef I Resume

Headline : 5 years of experience as a Sous Chef. Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings. Expert in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste.

Skills : Customer Service, Culinary: Roasting, Braising, Sauteing, Grilling, Fish Fabrication, Meat Fabrication, Sauces, Stocks, Knife, Hospitality Management, and Management.

Description :

  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Reduced food costs by 6 percent to 25% by using seasonal ingredients, setting standards for portion size and minimizing waste.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
  • Followed proper food handling methods and maintained the correct temperature of all food products.
  • Effectively managed and assisted kitchen staff in producing food for banquets, catered events, and member dining areas.
  • Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
Years of Experience
Experience
5-7 Years
Experience Level
Level
Executive
Education
Education
Associates

Sous Chef II Resume

Summary : Over 10+ years of experience as a Sous Chef, kitchen and food handling experience have been an energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings.

Skills : Soldering, Microsoft Office, Forklift Operator, Eclipse, JGrasp, Electrical, Hydraulics, Production Operator/Team Leader, Sous Chef, and Management.

Description :

  • Maintaining and managing consistency of dishes in high pressure and fast paced kitchen.
  • Maintaining a skilled kitchen staff by properly coaching, counseling and disciplining employees.
  • Ensuring all staff understood the expectations and parameters of kitchen goals and daily kitchen work.
  • Leading shifts while personally preparing food items and executing requests based on required specifications.
  • Recommending menu items to the executive chef for new dish development, holidays, special events and promotions.
  • Expertly managing up to 15 staff a day and maintained appropriate staffing levels throughout shifts.
  • Promptly and smoothly served a fine breakfast and lunch cuisine for 550-800 patrons a day.
  • Opened up the kitchen daily and received and checked in delivery orders.
  • Covering and working all stations including, wood-fired grill, garden manager, saute, fry and prep.
  • Collaborating with the executive chef to manage entire high-volume kitchen team.
Years of Experience
Experience
10+ Years
Experience Level
Level
Senior
Education
Education
B.Ed

Assistant Sous Chef Resume

Objective : 4+ years of experience as a Sous Chef. Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings, while still being an expert in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste.

Skills : Fast-Paced Cooking Technique, Menu, Marketing Expertise, Beautiful Presentation Of Food, Excellent Attention To Detail, Strong Attention To Safe Food, Handling Procedures, Highly Dependable, Effective Planner, Fast Learner, Food Presentation, Talent Hospitality, and Service Industry Background.

Description :

  • Managing kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
  • Maintaining a skilled kitchen staff by properly coaching, counseling and disciplining employees.
  • Maintaining updated knowledge of local competition and restaurant industry trends.
  • Developing menus, pricing and special food offerings to increase revenue and customer satisfaction.
  • Leading shifts while personally preparing food items and executing requests based on required specifications.
  • Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.
  • Recommending menu items to the executive chef for new dish development, holidays, special events and promotions.
  • Tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly.
  • Established and maintained open, collaborative relationships with the kitchen team.
  • Responsible for food ordering, inventory auditing, cost control, maintaining register records, as well as a new hire and internship training.
Years of Experience
Experience
2-5 Years
Experience Level
Level
Junior
Education
Education
Associates

Sous Chef II Resume

Summary : 8+ years of experience as a Sous Chef. Seeking to establish a position within your company and deliver superior performance in order to gain advancement.

Skills : Customer Relations, Management, Team Building, Inventory Management, Cost Control, Accounting, Customer Service, and Office Administration.

Description :

  • Responsible for all kitchen duties, including - but not limited to - maintaining food consistency and presentation, ordering items through food vendors, counting inventory and labor/profit numbers, various cleaning duties, etc.
  • Responsible for maintaining all kitchen organization and structure in any event of the executive chef's absence.
  • Preparing for and conducting banquets/parties for numerous companies, including shell oil, Ingalls Shipbuilding, numerous fraternities and/or sororities, as well as other hotel events and affairs.
  • Managing in-room dining orders as well as many other room service amenities.
  • Maintaining company standards and core qualities in order to exceed expectations.
  • Participates in setting and support achievement of kitchen goals, budgets goals, team goal, etc interacts with guests to obtain feedback on product quality and service levels.
  • Scheduling constantly evaluates food quality to ensure adherence to staffing training and development to RUI standards.
  • Managing prep lists and time equipment repair and maintenance management for staff members.
Years of Experience
Experience
7-10 Years
Experience Level
Level
Executive
Education
Education
Certification